Baked Stuffed Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 36.3 μg | (61 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 247 mg | (260 %) | ||
| Potassium | 709 mg | (18 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 6 small Bell pepper (such as Spitzpaprika)
- salt
- freshly ground peppers
- lemon juice (for drizzling)
- For the filling
- 300 grams Ground meat
- 1 onion
- 2 Tbsps chopped parsley
- 1 Tbsp butter
- 1 garlic clove
- marjoram (if desired)
- 1 egg
- 80 grams uncooked Rice
- clarified butter (for sautéing)
- to cook
- 250 milliliters Broth
- 4 Tbsps Whipped cream
- 1 tsp Tomato paste
- 1 tsp Ketchup
- 3 Tomatoes (skinned)
Preparation steps
Rinse peppers, cut tops off and carefully remove seeds and ribs. Let drain thoroughly. Season insides of peppers lightly with salt and sprinkle with lemon juice.
To make filling: Rinse rice briefly. Peel and finely chop onions. In a pan, sauté onions and parsley in melted butter. Add rice and sauté about 5 minutes. Place ground meat in a bowl and season well with salt and pepper. Mix in egg, a chopped clove of garlic, marjoram, and rice mixture. Fill peppers with ground meat mixture.
Heat clarified butter in a wide-mouthed saucepan.
Place tops on peppers. Add peppers to pan and fry until tender. Cover pan and cook peppers over moderate heat, adding additional liquid if needed, 30-45 minutes.
At the end of the cooking time, stir in cream, tomato paste, and ketchup. Cut tomatoes into pieces and add to pan. Cook until warmed through. Season sauce to taste. Serve peppers with sauce.
